On Wed, 16 Nov 2005 18:22:52 -0800, Michael Siemon wrote:


>
>I don't usually use stock in either brining or marinating,
>but if I did, it would be only a case of "what the hell,
>let's add this, too..."

I just made stock the other day. Just turkey wings and some veggies.
I have my gravy made ( about a gal.) stock for the dressing ( about a
Qts.) and about a Gal that I intend to use in my marinade. I had the
stock "so what the hell". I'll see if this is an improvement .